Develop, plan and manage all aspects of a self-operated residential dining program for first year students with sales of approximately $10M/year.
Oversee assigned administrative functions i.e., CBORD with emphasis on planning, implementation and/or development of innovative operating policies, procedures and practices to ensure effective operations, department financial stability, and high student satisfaction.
Lead, direct, and inspire a Dining team focused on great food and great service, every meal, every day.
Provide departmental leadership in the absence of the Director for Residential Dining.
Manage personnel actions including hiring, performance reviews, promotions, transfers, disciplinary actions, terminations, overtime, and vacation schedules.
Conduct comprehensive operational and financial analyses to identify opportunities for improvement and growth.
Develop, manage, and monitor the residential dining budget.
oversee point-of-sale systems and cash management procedures.
Manage department processes and systems including CBORD, maintenance, repairs, and purchasing.
Ensure compliance with HACCP standards and University safety policies.

Minimum Education Work requires analytical, organizational and communication skills generally acquired through completion of a bachelor’s degree program.
Minimum Experience Work requires six years of experience in a food production or related area to acquire skills necessary to manage a large, high volume food service area composed of numerous and varied cost centers.
University Dining Operations Management experience strongly preferred.
Strongly Preferred Experiences: Demonstrated commitment to customer service
Familiarity with food information systems
Experience in facilities management/renewal
Ability to work collaboratively with diverse internal and external constituencies
Strong administrative and managerial skills.
Preferred Skills and Competencies: ServSafe Certification

Associate Director, Residential Dining

Key skills